Ganache

Using an electric mixer, beat butter, caster sugar, icing sugar mixture and vanilla in a bowl until fluffy. Add egg. Beat to combine. Sift flour and cocoa over butter mixture. Stir to combine. Turn out onto a floured surface. Knead gently until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 1 hour or until firm.

Step 2

Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Roll dough between 2 sheets baking paper until 5mm thick. Using a 5cm round cookie cutter, cut rounds from dough. Re-roll dough scraps and cut to make a total 36 rounds. Place cookies, 2cm apart, on prepared trays. Bake for 10 to 12 minutes, swapping trays halfway, or until just firm. Cool on trays for 3 minutes. Transfer to a wire rack to cool completely.

Step 3

Meanwhile, make ganache Place chocolate and cream in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds, or until smooth. Divide between 3 bowls. Add strawberry essence to 1 bowl. Stir to combine. Tint pink with food colouring. Add peppermint essence to another bowl. Stir to combine. Tint green with food colouring. Refrigerate ganaches for 1 hour or until thick and spreadable.

Step 4

Using 1 heaped teaspoon at a time, sandwich cookies alternately with different ganaches. Set aside to set.

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